Food Safety Management Assignment : Gordon Ramsay

FOOD SAFETY
MANAGEMENT

Table of Contents
INTRODUCTION...........................................................................................................................3
TASK 1............................................................................................................................................3
Covered in PPT.......................................................................................................................3
Task 2...............................................................................................................................................3
AC 2.1 Categorising food spoilage agents that affects food..................................................3
AC 2.2 Methods of Food Preservation & AC 2.3 Evaluation of the effectiveness of Food
Preservation Methods.............................................................................................................4
TASK 3............................................................................................................................................5
AC 3.1 Key steps in Temperature Control System:...............................................................5
AC 3.2 Methods for safe storage of the food.........................................................................5
AC 3.3 Importance of Personal Hygiene in control food contaminations.............................6
AC 3.4 Cleaning and Disinfection as process for supporting Safe Food Production.............6
AC 3.5 Assessing problems associated with Pest Control in food premises..........................7
AC 3.6 Justification of need for hygienic design and construction of food premises............7
AC 3.7 Importance of training as Quality Assurance Mechanism.........................................8
TASK 4............................................................................................................................................9
AC 4.1 Producing a food hazard risk assessment...................................................................9
AC 4.2 Establishing food safety control system for effectively protecting consumer's health9
AC 4.3 Food safety guide for legislation compliance..........................................................10
CONCLUSION..............................................................................................................................10
REFERENCES..............................................................................................................................11

INTRODUCTION
Food safety and hygiene needs to be maintained by every person of the food production
chain. The food contaminations bring effects on the health of person because of the presence of
bacteria, viruses, toxins, chemicals and parasites in the food. Restaurant Gordon Ramsay
Restaurant aims at investigating various concerns related to maintaining hygiene and safety of
food. Safety control system, inspection and supportive enforcements contribute to safety and
hygiene of the food. Following report consists of various agents that cause food borne illness and
contamination to food and also controls for preventing chemical contamination to food. The
report also categorizes various processes that effectively prevents food spoilage and helps in
preserving food quality.
TASK 1
Covered in PPT
Task 2
AC 2.1 Categorising food spoilage agents that affects food
Food spoilage refers to disagreeable change in normal state of the food, change can be in
form of different smell, touch, taste or appearance and is not edible for human (Nyarugwe,
Linnemann and Luning, 2016). Various factors spoil the food and are known as agents of food
spoilage which are enlisted as follows:
Agents of food spoilage Affecting food items
Heat temperature Excessive heat temperature causes spoilage of food. Fruits,
vegetables and other food products gets break down vitamins and
proteins due to excessive heat.
Cold temperature Fruits or vegetables that are kept in freezer at excessive cold
temperature leads to create microbial contamination.
light Vitamins, proteins and fats starts getting degraded when foods are
exposed in light. Liquid food are sensitive for light deterioration.
oxygen Fats oxidation compounds strong and undesirable flavours and
odours in vegetables and fruits (Korada, Yarla and Lu, 2018).

Microbial growth Spoilage of food items also happens due to moisture content that
increases microorganism growth and also allows chemical reaction
and happens mostly in cereals and grains, dry mixes and powders.
bacteria Yeast, bacteria and moulds spoils the food items by breaking proteins
and fats. Fish and meat are usually vulnerable to occurring bacteria.
AC 2.2 Methods of Food Preservation & AC 2.3 Evaluation of the effectiveness of Food
Preservation Methods
Food preservation includes various techniques used for preventing food items from
getting spoiled and contaminated (Ababio and Lovatt, 2015). Restaurant Gordon
RamsayRestaurant aims at preserving various food items in order to maintain hygiene and safety.
Food Preservation refers to preventing the food items from getting spoiled. Preserved
food items are fit and safe for human consumption. Following are given some methods of food
preservation and its effectiveness:
Methods Food preservation methods Effectiveness of food
preservation methods
Salting Pouring salt on food items.
e.g. salting helps in drying up
water content and prevents
food.
Salting method helps in
reducing the water content from
food items and preserving food
items (Kinds of Food
Preservation, 2017).
Canning Restaurant Gordon Ramsay
uses canning process to keep
the food quality (Angelos,
Arens and Osburn, 2016).
Restaurant Gordon Ramsay uses
this method by removing air
from the can and avoid food
spoilage. Corned beef, meatloaf,
sausage, potted meat, milk,
pineapple and other fruits are
canned to keep them fresh.
Drying Fish, meat, vegetables and Fruits, meat, fish and vegetables

fruits are kept under the sun
heat for drying up and
preserving them. Drying
methods helps in absorbing
the water content.
are preserved by drying them in
the sun's heat. Water content is
reduced by heat and food is
prevented.
Freezing The food items remain fresh
after kept in freezer.
Restaurant Gordon Ramsay
prevents food items from
getting spoiled by keeping them
refrigerators. Freezer helps in
keeping food fresh and safe.
TASK 3
AC 3.1 Key steps in Temperature Control System:
Temperature Control System includes various strategies, measurements, conditions and
procedures that helps in meeting and maintaining standards and quality of the food items and
beverages regarding temperature. It is used by Restaurant Gordon RamsayRestaurant for
assurance of food safety and hygiene. Following are given some key steps used in temperature
control system at Restaurant Gordon Ramsay by their staff members.
Cooking: 75°C is ideal temperature for cooking food and it kills bacteria present in it
(Codron, Engler and Cofre-Bravo, 2017).
Cooling: For limiting the growth of bacteria and spores’ germination, food needs to be
stored in refrigerator for cooling.
Reheating: Food once heated needs to be reheated at temperature of 82°C for ensuring
safe reheating. Proper knowledge of temperature and time is provided to staff of Restaurant
Gordon Ramsay for maintaining quality of food.
Defrosting: Temperature from 34 to 42 degrees is accurate for refrigerator and it keeps
food fresh and free from spoilage or contamination.
Storage: For keeping the foods like poultry, fish and meat to be safe and fresh in
refrigerator, it needs to be kept at temperature of 4°C.

AC 3.2 Methods for safe storage of the food
The food needs to be stored safely so that it remains fresh and healthy for consumption.
Following are given some methods for safe storage of food that are used by staff of Restaurant
Gordon Ramsay:
Labelling: Staff of Restaurant Gordon Ramsay ensures the expiry dates, packaging dates,
ingredients, usage methods, etc. on labels of food items. Labelling helps in guiding chef and staff
for safely storing the food according to labels.
Correct temperature control: Different food products are stored at different
temperature at Restaurant Gordon Ramsay in order to properly storing the food safely (Korada,
Yarla and Lu, 2018). e.g. meat and fish requires stored cooling and normal temperature is
required for fruits and vegetables.
Stock rotation: Inventory management is done properly at Restaurant Gordon Ramsay in
order to safely storage of food. Restaurant Gordon Ramsay manager aims at utilising the older
stock first and reduces the chances of contamination of food.
Use by date: Staff ensures to use the products before the use by date and effectively
maintains the inventory and safely stores the food. Using the food products before expiry dates
helps in maintaining safety of people.
AC 3.3 Importance of Personal Hygiene in control food contaminations
Person who is preparing the food needs to be neat and clean. Personal hygiene needs to
be maintained in order to control the chances of food contamination (Koutsoumanis and
Aspridou, 2016). Following are some ways by used by chef and staff of Restaurant Gordon
Ramsay and its importance for personal hygiene:
 It is important for maintaining personal hygiene therefore smoking is prohibited in
food premises.
 It is important and advisable that proper hand washing is done for maintaining
hygiene and controls contamination of food
 It is mandatory to wear Dirt free and cleans clothes to maintain hygiene and
cleanliness and avoid food contamination.
 Jewellery and other accessories are avoided while preparation of food for maintaining
hygiene and cleanliness

 It is important that Hair are tied up while preparing food so that it does not
contaminate the food and maintains hygiene of the food.
 Nails are kept short and clean to avoid food contamination (Luning, Kirezieva and
Jacxsens, 2015).
 Proper hand-wash is important to be done after using wash-room and other areas so
that it can lead to maintain hygiene and cleanliness.
AC 3.4 Cleaning and Disinfection as process for supporting Safe Food Production
Maintaining cleaning at kitchens is the main aim of Restaurant Gordon Ramsay in order
to provide safety and hygiene to customers and other staff members. Cleaning helps to gain the
proper nutrition of food necessary for humans. Food needs to be stored and made by properly
following the procedures and needs to be free from germs and bacteria and accordingly served
with hygienic ways. Food poisoning is the cause of improper cleaning of food. Safe Food
Production is done at Restaurant Gordon Ramsay by maintaining cleanliness while serving,
preparing the food. Clean utensils and equipment are used at clean and dirt free surface area.
Restaurant Gordon Ramsay staff regularly cleans the surface by sanitizer to assure proper
cleanliness (Manning, 2018).
Disinfection is the procedure used for killing germs and bacteria to minimise the harm in
the food items. Disinfection used on food ensures that it neither provide harm to human health
nor to quality of food items. Disinfectant items used on food reduces the microorganism
available in it and protects food. Commonly disinfectant used are quarter nary ammonium
compound and chlorine. It helps in keeping food fresh and away from spoilage due to
microorganism.
AC 3.5 Assessing problems associated with Pest Control in food premises
Restaurant Gordon Ramsay aims at properly analysing the food processing areas while
doing pest control. Appropriate precautions are taken to stop the entrance of insects, ants,
cockroaches, mice in kitchens or food preparation premises (Mikulsen and Diduck, 2016). Pest
control is done to prevent the food from getting contaminated. Restaurant Gordon Ramsay makes
sure that pipes, doors, drains do not have any hole that allows entrance to insects and also
ensures filling those holes with durable things.
But there are various problems associated with pest control as it is difficult to control
flying insects. Windows in food processing premises needs to be made with insect proof screen

that can be taken out whenever needed for cleaning purpose. Insect killer and various pesticides
needs to be kept away from food preparation premises and main light sources. Chemical
contamination of food also happens because of pest sprays. Pest control also spread the smells
that can also get diluted in food and leads to spoiling it as well (National Academies of Sciences,
Engineering and Medicine, 2017). Pesticides and pest control sprays also may lead to cross
contamination of food and also spread various diseases.
AC 3.6 Justification of need for hygienic design and construction of food premises
Restaurant Gordon Ramsay ensures that hygiene and cleanliness is maintained in every
corner of theRestaurant as it leads to attract customers and increases brand image as well.
Keeping standards and quality of food products is the main aim of managers of Restaurant
Gordon Ramsay. Hygienic design and construction of food premises is necessary for maintaining
hygiene.
 Separate areas need to be maintained at Restaurant Gordon Ramsay for storing fruits,
vegetables, other items and preparing food so that it leads to maintain cleanliness and
also ensures hygiene.
 Proper pest control instruments and devices are placed at places so that it helps in
maintaining hygiene.
 Practising hygienic standards and methods for cleaning sanitary facilities ensures
clean and hygienic environment because it is very important for maintaining hygiene
and cleanliness (Nyarugwe, Linnemann and Luning, 2016).
 It is important that floors are safe and durable with non absorbent walls so that it
leads to effective operations of business.
 It is mandatory that windows and doors made in a way that it blocks entry of insects
and leads to maintain proper hygiene.
 It is mandatory that washbasin and washing facilities are proper and allowsRestaurant
for maintaining cleanliness and hygiene.
AC 3.7 Importance of training as Quality Assurance Mechanism
Restaurant Gordon Ramsay maintains quality of services by providing proper training to
its employees so that it can effectively satisfy customers and increase brand image and
reputation. Training is provided regarding maintenance of environmental aura, hygienic
standards and cleanliness. Proper training is also provided by specialised personnel and experts

on topics regarding food spoilage, food defects, hygiene and related factors. Food poisoning or
contamination happens due to availability of microorganism on food and its particles (Qijun and
Batt, 2016).
Various training sessions are provided according to need of food handler and
management. Training provided to employees ensures that it provides knowledge and skills to
them. Management also needs to make proper evaluation of their activities and performances in
order to check improvements. Training for cleanliness, storing of food items, precaution to be
taken while pest control and maintaining personal hygiene is provided to employees of
Restaurant Gordon Ramsay. This will lead to develop habits of hygiene and cleanliness in
employees and effective services will be provided to customers benefiting overall society as
well.
TASK 4
AC 4.1 Producing a food hazard risk assessment
Restaurant Gordon Ramsay aims at properly ensuring the quality and safety of food by
identifying hazards and risk associated with food. External substances or agents that are available
in food items makes it hazardous food which also have adverse effects on health of consumer.
Following table explains various hazards that are present in food preparation and serving areas,
risk associated with these hazards and prevention controls that need to be put in place:
Encountered
hazards
Risk associated with hazards Controls that need to be put
Biological hazards.
e.g. salmonella
Food having Salmonella toxins leads
to food poisoning to consumer.
Smoking or drying methods
needs to be used to stop the
growth of microorganism in
food.
Physical hazards. e.g.
metal or glass
fragments
Consuming food with physical
hazards poses risk of cuts, bleeding or
broken teeth (Unnevehr and
Hoffmann, 2015).
Proper handling of utensils,
throwing out broken glass and
utensils will help to prevent food
from physical hazards.
Chemical hazards. Mercury present in food items poses Proper use of chemicals needs to

e.g. Mycotoxins,
scombratoxin or
mercury.
risk of harmful effects on digestive,
immune and nervous system of the
humans.
be done in order to prevent
chemical hazards and control its
risk factors.
AC 4.2 Establishing food safety control system for effectively protecting consumer's health
Restaurant Gordon Ramsay focuses on establishing food safety control system for
protecting health and safety of its employees and consumers by reducing risk formed from
various food borne diseases. The food safety control system helps in protecting people from
having mislabelled and unhygienic food that can causes food borne diseases. System used in
Restaurant Gordon Ramsay allows customers with various rules and regulations regarding food
trade that facilitate them to point out any unhygienic conduct. Food Safety Control System
comprises various legal and legislative bodies who makes sure that implementation of proper
procedure and measurement has been taken in the Restaurant Gordon Ramsay. Following is
given the components of Food Safety Control Systems:
 Details of license of Restaurant Gordon RamsayRestaurant (Weimer, Storey and
Kaufman, 2016).
 Food Safety Act, 2014 rules and regulations
 HACCP (Hazard Analysis and Critical Control Points) measurements and standards
 food safety practices adopted atRestaurant according to legal requirements
 information regarding regulation of hygiene
 food premise's design layout with maintained hygiene standards
 measurements of food and safety management
 security, safety and cleanliness instructions while preparing food
 legal legislation regarding temperature control
AC 4.3 Food safety guide for legislation compliance
The main aim and objective of food safety is to protect the health and safety of
consumers and reducing risks of food-borne illness. Restaurant Gordon Ramsay makes sure that
all legal and legislation compliances are included in the food safety guide. It is important and
mandatory to adhere legal legislation regarding food safety.

Food Safety Act, 1990 provides framework and rules for food legislation. Legislation
compliances states that food safety programs needs to be periodically reviewed for ensuring its
adequacy (Zwietering, Jacxsens and Peterz, 2016). If any hazard regard food is identified in food
items, food safety program needs to be implemented for preventing food and controlling hazards.
CONCLUSION
The need for improving the food systems between all the countries is becoming evident
to resolve the problems related to health and safety of people. Food spoilage and contamination
leads to create problems of various illnesses and diseases. Several ways of preserving food and
storing food are discussed in the report. Techniques and methods for maintaining personal
hygiene are discussed that helps in preventing food from getting contaminated. Various steps
while designing new premises that helps in maintaining cleanliness and hygiene are presented in
report.

REFERENCES
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Mikulsen, M. and Diduck, A. P., 2016. Towards an integrated approach to disaster management
and food safety governance. International Journal of Disaster Risk Reduction. 15.
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National Academies of Sciences, Engineering, and Medicine, 2017. Finding a path to safety in
food allergy: assessment of the global burden, causes, prevention, management, and
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safety culture research. Trends in Food Science & Technology. 56. pp.77-87.
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Online

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conditions/food-poisoning/symptoms-causes/syc-20356230>
Kinds of Food Preservation. 2017. [Online]. Available through: <http://www.psst.ph/kinds-food-
preservation/>